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Quick Pour Fondant Icing Recipe


Quick-Pour Fondant Icing is a great choice for covering cakes, cupcakes, cookies or petits fours with a dazzling silky finish. Place lightly iced cakes, cupcakes (narrow end up) or petits fours on cooling grid above a drip pan before pouring.
Makes: About 2 1/2 cups of icing.
Skill Level: None

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Step 1

Cover cupcakes lightly with buttercream icing. Let set 15 minutes.

Step 2

Place sugar in saucepan. Combine water and corn syrup; add to sugar and stir until well-mixed. Cook over low heat. Don't allow temperature of mixture to exceed 100°F. Remove from heat; stir in extract and icing color.

Step 3

Place cooled cupcakes or mini cakes on cooling grid positioned over cookie sheet or pan to catch excess icing. Cupcakes which will be covered completely should be turned bottom side up. Pour icing on center of cupcake using pan or measuring cup. Or, pipe icing from a cut decorating bag. Cover the cupcake completely, or use your coating as a glaze to simply cover tops and drip over the sides. Touch up any bare spots with spatula. Let set.

Step 4

Excess icing may be reheated just to pouring consistency. Don't overheat the icing as it will lose its shiny finish.

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sifted confectioners' sugar

6 cups sifted confectioners' sugar ((about 1 1/2 lbs.))

water

1/2 cup water

light corn syrup

2 tablespoons light corn syrup

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Quick Pour Fondant Icing is rated 3.8 out of 5 by 18.
Rated 5 out of 5 by from I loved this! Started off trying to pour it over the cookies and realized that was not a good idea, so my husband suggested I dip them into to it. Worked great! We make 3 dozen shamrock cookies in this for St. Patricks Day. Tasted great. I will look for cutters that will lend themselves to this idea...already thinking of some! I really can't wait to make it again. Great way to pass a raining afternoon.
Date published: 2012-03-11
Rated 1 out of 5 by from Dont recommend for Petite Fours I was looking for a really quick and easy pour fondant recipe. I have never done this technique before but it really didnt sound too hard. I have quite a bit of baking experience. When I went to pour it over my petite fours it just sort of rolled right off of them and didn't adhere on the sides at all. Even as I intentionally held my spoon closer to the side. I noticed in the other reviews that a baker who was also using this recipe for p.fours also had some trouble. It tasted good but did not work for me and this project.
Date published: 2016-03-11
Rated 4 out of 5 by from I thought that this was a very quick and easy solution for a three tier tilted baby shower cake that I need to cover in shiny black (too look like patent leather) color. The shine was amazing. There was some cracking that occurred in transport though - but nothing that could not get filled and smoothed out with extra pour.
Date published: 2010-12-03
Rated 1 out of 5 by from I made this icing for my petit four. It didn't work out. The consistency was just to thin and didn't look well on the cakes. It was sort of transparent, eventhough i added plenty of gel food coloring. I wouldn't recommend this recipe at all for petit fours, maybe for other pastries. Not your best recipe Wilton!!
Date published: 2014-06-10
Rated 3 out of 5 by from had a little trouble with color/thickness/consistency - too transparent, even with it being colored green. No matter how warm for thinner or cooler for thicker, it just didn't work for me. In order to get solid coverage, I had too many layers and it looked gunky and too sweet. Suggestions?
Date published: 2010-11-30
Rated 5 out of 5 by from Another recipe I love!!!! I used on an old Sicilian cake recipe I have that couldn't get the right icing and this is it!!!! It's easy and takes minutes to make. I use 1/2 at a time and frigerate the rest and keeps great! I'm going to try it on cookies next.
Date published: 2011-05-12
Rated 4 out of 5 by from I used this icing for peti-fours. I did have to reheat before finished. Just keep working at heating and pouring. Elevate your little cakes on a rack over a cookie sheet. You can recover icing that pours into cookie sheet.
Date published: 2010-11-29
Rated 3 out of 5 by from This icing has a very good flavor and is easy to color but the directions do not give a time line for cooking. It only says dont let it get above 100 degrees so I had to guess at the time. It was still very easy to use.
Date published: 2010-11-30
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